Yesterday we picked our first radish. The radish bulb was wonderful. It
had a fabulous zip. I was very disappointed that on this beautiful
plant only one bulb was on the bottom.
Six stocks of leaves stared back at me. I washed, cleaned, cut-up the
stocks. I was. surprised at the amount of useable greens
Radish leaves have lots of vitamin C and other neutrients.
I went looking for recipes that use them as an ingredient.
I like the taste of the stems too so will use them in salads.
In the following recipe it suggests removing the garlic germ. This is
the little green sprout which can taste better.
Radish Leaf Pesto
- 2 large handfuls of good-looking radish leaves, stems removed -
30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or
shaved using a vegetable peeler -
30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts
(avoid walnuts, which make the end result too bitter in my opinion) -
1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a
vegetable peeler (optional) - 2 tablespoons olive oil, plus more to get
the consistency you like -
salt,
pepper,
ground chili pepper
Put all the ingredients in a food processor or blender or mini-chopper
, and process in short pulses until smooth. You will likely have to
scrape down the sides of the bowl once or twice. This produces a thick
pesto; add more oil and pulse again to get the consistency you prefer.
(This can also be done with a mortar and pestle; it's great for your
karma and your triceps.)
Taste, adjust the seasoning, and pack into an airtight container (I use
a recycled glass jar). Use within a few days (it will keep longer if
you pour a thin layer of oil on the surface) or freeze.
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